Ovens & Combi Steamers for Commercial Kitchens

This category features professional ovens and combi steamers designed to reliably deliver high output, consistent product quality, and efficient continuous operation in commercial kitchens. Whether undercounter large ovens, drawer-style potato ovens for fries and baked potatoes, or multifunctional combi steamers – these appliances meet the demands of restaurant kitchens, pizzerias, hotels, large-scale kitchens, and catering services.

Purpose of These Appliances

Ovens are intended for pure hot air baking and roasting; combi steamers combine hot air with targeted steam application, enabling baking, steaming, regenerating, and finishing in one device. Drawer or potato ovens specialise in fast, uniform baking and warming of potato products, offering ergonomic operation in busy snack bars or canteens.

Typical Applications in Gastronomy

This equipment category is especially suited for:

• Restaurants and hotels: precise portion baking, finishing roasts, regenerating sous-vide products
• Pizzerias: even crust formation through controlled hot air and additional steam finishing
• Catering and large kitchens: high capacity and reproducible results during long production runs
• Snack bars and fast food outlets: drawer potato ovens for high throughput of fries and baked potatoes

Key Purchase Criteria

When selecting equipment, consider these technical and operational factors:

• Power and energy source: kW ratings, gas vs. electric, connection requirements, and energy costs
• Capacity and tray format: GN-compatible trays, number of levels, drawer vs. chamber design
• Controls and programmability: digital programs, temperature accuracy, and recipe management
• Cleaning effort: automatic cleaning programs, descaling, easy removal of seals
• Design and installation dimensions: undercounter models, freestanding large ovens, space requirements, and integration options
• Material and hygiene: stainless steel (AISI 304), easy-to-clean surfaces, and rounded corners
• Service & spare parts: availability of spare parts, service network, and on-site training

Common Types of Equipment in This Category

Within this collection, you will find, among others:

• Electric and gas-powered undercounter ovens (Series 700 Plus sizes)
• Undercounter large ovens for high batch volumes and baking tray formats
• Drawer or potato ovens (2–3 drawers) for snack and system gastronomy
• Combi steamers with steam and hot air functions for versatile menu profiles

Practical Benefits in Daily Kitchen Use

Professional ovens and combi steamers ensure reproducible baking results, shorten processing times, and reduce staffing needs through programmable automation. Undercounter models save space in compact kitchen lines; drawer ovens optimise snack and side dish service. Combi steamers increase flexibility – from gentle steaming of delicate components to crisp crust finishing.

Choose appliances based on your production profile, installation space, and ongoing operating costs. Our selection focuses on durable stainless steel construction, service-friendly design, and proven features for the demanding gastronomy environment.